MINI COFFEE CHEESECAKES RECIPE

Mini Coffee Cheesecake Recipe: A Decadent Delight for Coffee Lovers

Introduction

If you’re a coffee lover with a sweet tooth, this Mini Coffee Cheesecake recipe is the perfect indulgence for you. Combining the rich, creamy texture of cheesecake with the bold, robust flavor of coffee, these mini desserts are a delightful treat that’s easy to make and even easier to enjoy. With a buttery Oreo crust and a whipped cream topping, each bite offers a perfect blend of textures and flavors. In this article, we’ll guide you through the process of making these delectable mini cheesecakes, ensuring you get the best results every time.

Ingredients and Preparation

Before we dive into the step-by-step instructions, let’s take a look at the ingredients you’ll need for this recipe. The preparation time is approximately 30 minutes, with a cook time of 15 minutes, making the total time just 45 minutes. This recipe yields 15 mini cheesecakes.

For the Crust:

• 16 Oreo cookies
• 2 tablespoons (30g) unsalted butter, melted

For the Filling:

• 2 teaspoons (10ml) water, hot
• 2 tablespoons fine ground espresso powder, divided
• 16 ounces (452g) full-fat cream cheese, at room temperature
• 1/3 cup (63g) granulated sugar
• 1 tablespoon (15ml) Pure Vanilla extract
• ½ cup (60g) sour cream, at room temperature
• 2 large eggs, at room temperature

For the Toppings:

• 1 cup (236ml) heavy whipping cream
• ½ cup (65g) powdered sugar
• Cocoa powder for dusting

Step-by-Step Instructions

Preparing the Crust

1. Preheat and Prep: Start by preheating your oven to 350°F (175°C). Line a cupcake pan with baking liners to make it easier to remove the cheesecakes after baking.
2. Crush the Oreos: Use a food processor or blender to grind the Oreo cookies into a fine crumb. This will be the base of your crust, providing a sweet and crunchy foundation for the creamy filling.
3. Combine with Butter: In a mixing bowl, combine the crushed Oreos with the melted butter. Stir until the mixture is well combined and resembles wet sand.
4. Form the Crust: Spoon 1 heaping tablespoon of the crust mixture into each cupcake liner. Press the mixture firmly into the bottom of the liners using the back of a spoon or a small glass. Set the prepared crusts aside.

Preparing the Filling

1. Dissolve the Espresso Powder: In a small dish, combine the hot water with 1 tablespoon of the espresso powder. Stir until the espresso powder is fully dissolved. This will infuse the cheesecake with a deep coffee flavor.
2. Beat the Cream Cheese and Sugar: In a large mixing bowl, beat the room temperature cream cheese and granulated sugar together until smooth and free of lumps. Make sure to scrape down the sides of the bowl as needed to ensure an even mixture.
3. Add Espresso, Sour Cream, and Vanilla: To the cream cheese mixture, add the brewed espresso, the remaining tablespoon of espresso powder, sour cream, and vanilla extract. Beat until all ingredients are well incorporated and the mixture is smooth.
4. Incorporate the Eggs: Finally, add the room temperature eggs to the mixture, one at a time, beating well after each addition. This ensures the filling is smooth and creamy without any lumps.
5. Fill the Cupcake Liners: Use a large cookie scoop or a ¼ cup measuring cup to spoon the batter into the prepared cupcake liners. Each liner should be filled nearly to the top, leaving about ¼ inch at the top.

Baking and Cooling

1. Bake: Place the filled cupcake pan in the preheated oven and bake at 350°F (175°C) for 15-18 minutes. The centers of the cheesecakes should still be slightly jiggly when you remove them from the oven. This ensures they remain creamy after cooling.
2. Cool: Allow the cheesecakes to cool completely in the pan. This helps them set properly and makes them easier to handle. Once cooled, refrigerate the cheesecakes for at least 2 hours before serving. This step is crucial as it allows the flavors to meld together and the texture to firm up.

Preparing the Whipped Cream Topping

1. Chill the Equipment: Place your mixing bowl and whisk attachment in the freezer for 5-10 minutes. Chilling the equipment helps the cream whip up faster and more efficiently.
2. Whip the Cream: Pour the heavy whipping cream into the chilled bowl. Using an electric mixer, beat the cream on medium-high speed until soft peaks start to form. Soft peaks are when the cream holds its shape but is still slightly droopy.
3. Add Powdered Sugar: Gradually add the powdered sugar to the whipped cream, continuing to beat on high speed until stiff peaks form. Stiff peaks are when the cream holds its shape firmly and doesn’t droop.
4. Top the Cheesecakes: Pipe or spoon the whipped cream onto the chilled cheesecakes. For an extra touch of elegance, dust the tops with cocoa powder.

Serving and Storing

These mini coffee cheesecakes are best served chilled, straight from the refrigerator. The creamy texture combined with the rich coffee flavor and the crunchy Oreo crust is a treat for the senses. If you’re serving these at a party or gathering, you can prepare them a day in advance and store them in an airtight container in the refrigerator.

Variations and Tips

• Flavor Variations: If you’re a fan of different coffee flavors, try using flavored espresso powders like vanilla or caramel. You can also experiment with different types of cookies for the crust, such as chocolate graham crackers or digestive biscuits.
• Toppings: While whipped cream and cocoa powder are classic toppings, you can get creative with chocolate shavings, caramel drizzle, or even a sprinkle of sea salt.
• Room Temperature Ingredients: Ensure that all your ingredients, especially the cream cheese, sour cream, and eggs, are at room temperature before you start. This helps in achieving a smooth, lump-free batter.
• Cooling Time: Don’t rush the cooling process. Allowing the cheesecakes to cool completely and refrigerate for the recommended time is crucial for the best texture and flavor.